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Eu-oxidant micronutrients in olive oil

Rivista Italiana delle Sostanze Grasse 72(1): 11-14

Eu-oxidant micronutrients in olive oil

The oxidative potential of cells depends on the balance between eu-oxidants which act as physiological regulations, prooxidants which induce lipid peroxidation and antioxidants which scavenge free radicals. The protective effect against lipid peroxidation of olive oil is attributed to eu-oxidants and in particular polyphenols which have an antioxidant potential comparable to synthetic antioxidant and vegetable extracts.

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Accession: 002549387

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